Pastrami Mix
Born from the Cincinnati–Northern Kentucky food scene, this blend was inspired by a locally famous pastrami once described as a religious experience. Juniper berries, smoked paprika, pepper, and coriander create the bold, smoky, peppery crust that makes great pastrami unforgettable. It’s also fantastic on brisket, corned beef, burgers, potatoes, and roasted vegetables.
Ingredients: Juniper Berries, Smoked Paprika, Pepper, Coriander
Homemade Pastrami
Rinse and pat dry a 3–4 lb corned beef brisket, then coat it with 3 tbsp Pastrami Mix. Smoke at 250°F until it reaches 165°F. Wrap tightly and continue cooking until it reaches about 200°F. Let it rest before slicing thinly.
Pastrami-Spiced Burgers
Mix 1 lb ground beef with 1 tbsp Pastrami Mix. Form into patties and grill or cook on the stovetop to your preferred doneness. Top with Swiss cheese, sauerkraut, and mustard for a Reuben-style burger.